This spicy curry recipe comes from Pakistan. I really enjoy the dinner that my mother made. Try it, you have to. The finest accompaniments to this dish are basmati rice, chapattis, or naan bread.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, grated
- 2 cloves garlic, chopped
- 1 ½ pounds boneless skinless chicken thighs, cut in half
- 3 teaspoons ground turmeric
- 1 teaspoon chili powder
- 1 ½ teaspoons salt
- 1 (14.5 ounce) can peeled and diced tomatoes
- 2 tablespoons ghee (clarified butter)
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated fresh ginger root
- ½ cup chopped cilantro leaves
Instructions
- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 755 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This a very tasty recipe and easy to make. I used all of the ingredients that the recipe calls for. I served it with a salad and inside a pocket tortilla.
We love this! I double this recipe and even add a fourth pound of thighs because it is even more delicious as leftovers. We serve it over basmati rice with creamy, dilly cucumber salad on the side. Wonderful!
I cook this in batches, we love it!
easy to make; delicious to eat.
Made recipe as directed, and it was delicious! Definitely will make again. I will reduce the turmeric slightly, as I agree it was a bit much. Thank you for this recipe!
excellent!! didn’t change a thing, so much flavor and very easy to make
Good recipe – although I doubled the spices and added yogurt at the end.
This recipe is amazing!
Absolutely delicious just the way it is!!!! Yummmmmm – this will be made many times in my future!
That was so good. Easy prep, great taste, everyone loved it! Thanks…Great recipe!
Added 1 small can tomato paste, 1/2 tsp cornstarch, and 2 tbsp of spicy salsa to give it some extra heat. Turned out great.
We loved this! I would definitely make it again. While my husband prefers maximum heat, I am unable to eat anything terribly spicey. This recipe was just right.
this was the first attempt at Jalfrezi that actually turned out. it tasted authentic and incredibly delicious!!! just like the Jalfrezi at the restaurant I loved in the UK.
Good! I added lentils.
Made this exactly as per recipe and it was quite good, but the spices had a raw flavor. Next time I will change the process and sauté the chicken in the oil first and remove them from pan, next add the onion and garlic to pan and sauté for a couple of minutes before adding ALL of the spices and allowing them to bloom. Then add tomatoes and juices to deglaze the pan before returning chicken and juices to pan and following the rest of the directions from there on. Adding ginger and cilantro at the end works for me. Served with basmati rice. Great flavor!
This was delicious, the only thing I will do different next time is add less salt, but over all delicious.
Every one enjoyed this chicken recipe. It was quick and easy to make. I used chicken breast and stewed tomatoes, since that is what I had to work with. I added tomato juice to the stewed tomatoes & only sprinkled the cilantro. Paired with the basmati rice we had a delicious meal.
I made it exactly as listed. Was worried about the ginger making the dish too spicy for my kids but it was perfect! There were so many wonderful flavors. The ginger and cilantro at the end make the whole dish WOW! I’ve never had this prepared anywhere else so I have nothing to compare to but on its own with no preconceived notions it was amazing! Pretty heavy so serve with some lighter sides and ice cream for dessert!
Lovely flavours! I used cayenne instead of chili. I reduced the amount of tumeric by 1/4 and would further reduce it to 1/2. Otherwise, the spices were perfect. If you want you it little spicier, add more cayenne/chili.
This was excellent, next time I’m going to try adding diced bell pepper
Awesome dish! I have made this dish a number of times, and it is consistently flavorful and very well received.